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Finish Temp for BB Ribs?

post #1 of 13
Thread Starter 
I see a lot of people's recipes and stuff but I cant find what you all finish your ribs out at? I also see most people cook them around 225 degrees. So my question is what temp do you cook your ribs at and what temp do you pull them out at? Thanks
post #2 of 13
I smoke that at 225°, and on the average they go for a total of 5-6 hours. I don't monitor internal temp on ribs, not much area to insert a meat probe. That's just my style of doing ribs.
post #3 of 13
I do my pork ribs between 225 and 250, they are done when they are done. Most folks dont cook ribs to a temp, but until they have the feel they want, Once mine pass the tong test, they are done.

On the WSM that means about 4.5 hours +/- for bb's, and 5.5 hours +/- for spares. No foil, and maybe a squirt of tart wash around the 2 hour mark.
post #4 of 13
Thread Starter 
Do you guys preheat your smoker before you put the ribs in?
post #5 of 13
i use the minion/Kiss method for the WSM to get my lump lit, and then let it run another 30 minutes of so to get a steady temp belfore putting anything in it.
post #6 of 13
Yep I don't monitor my rib temp at all. Its too hard to get a probe in there. I just keep mine at 225-250 and do the old 2-2-1 method and they come out great every time.
post #7 of 13
Thread Starter 
Can you show me a link to your 2-2-1 method, I'd like to check that out and is this all done in the smoker still or does it go to an oven?
post #8 of 13
Go to the SMF main page and look at the how to articles by jeff on the left side. There will be a link for 3-2-1 rib method. The 3-2-1 method is for spare ribs as they need a little more time to cook. BB's work perfect on the 2-2-1 method. Rub your ribs down then throw them on the smoker for 2 hours then foil them for 2 hours (you can add any kind of juice to your foil. I like Apple juice) then remove the ribs from the foil to firm up for the last hour. Once they have been on there the total 5 hours I take them off and put them in foil and let them rest for as long as you need to.
post #9 of 13
Thread Starter 
Perfect thanks a lot! :)
post #10 of 13
Yeah I use the 2-2-1 method & look for pull back or just hold up one end & if the other end bends 90 degress your probably good
post #11 of 13
I'm like most of the folks here ribs are just about the only thing that I smoke by time. I use my 2-2-1 method for baby backs and the 3-2-1 method for the spares. I also check them for a good pull back and the tong test too.
post #12 of 13
I have read to stick the temp probe into the meat parallel to the bones, but not touchung......"FALLING OF THE BONE" I know is supposed to be 200*.

post #13 of 13
sorry made an error
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